Black Malt – Bairds (RM)


Paul’s Black Malt

Pauls black malt starts with the same low-modified Pilsen malt. The main process difference between Black and Chocolate Malt is in roasting time and temperature. Black malt is used in stouts to improve flavor and color. Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

In stock

SKU: PBS-MBBB Category:


Malt Type Highly Kilned / Roasted Malt 
Alpha Amylase
Diastatic Power
Extract % 73 
Origin UK 
Soluble Protein %  
Total Protein %  
Usage %  
Lovibond 510 – 585 
Moisture 3.5 

Additional information

Weight 1 lbs
Dimensions 2.5 × 5 × 3 in


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